3.5 C Pete’s GF S.M.A.R.T. mix
1 C Brown sugar
¼ tsp ground cloves
½ tsp cinnamon
1 tsp Cream of Tartar
¼ tsp salt
1 tsp baking soda
1 c GF Molasses
1c butter cold
1c tapioca flour for rolling dough out
3tsp xantham gum
Mix GF flour, cream of tartar, baking soda, xantham gum, cloves, cinnamon,ginger & salt in a large mixing bowl.
Cut butter in until mixture resembles peas
Beat sugar, egg, molasses together and add to dry ingredients until dough pulls away from the sides. Form a flat ball and refridgerate for 1+ hour in bakers paper
Roll out on bakers paper with tapioca under and over the dough. If the dough is too sticky, roll in more tapioca flour.
Roll out to ¼ inch thick, dip cookie cutters in tapioca flour repeatedly.(The tapioca flour disappears during the baking)
Bake at 350degrees 12 minutes on bakers paper.
Cool and decorate.
( The cookies may seem a bit crunchy at first but after storing for a couple days they become more chewy and very yummy.)
P.S. Stop in at Pete's for some silicon parchment paper for home use